These can be made a day ahead and refrigerated until you're ready to cook them. Try them for dinner or for Chinese New Year!
1 8 oz. package dumpling wrappers*
3/4 lb. ground pork
2 green onions, finely chopped (about 1/3 cup)
6 shiitake mushroom caps, finely chopped (about 2 oz. or 1 cup chopped)
2 tbsp canned bamboo shoots, drained and finely chopped
2 tsp cornstarch
2 tsp rice wine or sherry
2 tsp soy sauce
1 tsp vegetable oil
1/2 tsp minced garlic
1/4 tsp white pepper
Soy sauce and malt vinegar for serving
*Sometimes called pierogi or gyoza wrappers, these are circular wrappers about 3" diameter, usually sold in Asian food stores or large supermarkets. Do not use wonton wrappers.
Step 1: In a bowl, mix pork, green onion, mushroom, bamboo shoots, cornstarch, rice wine, soy sauce, vegetable oil, garlic and pepper.
Step 2: Place a rounded tsp of filling in centre of each wrapper. Dip finger in cold water and brush around half the edge of the wrapper. Fold other half of wrapper over; press to seal. Repeat with remaining wrappers to use up filling. Note: If making a day ahead, lay on waxed paper-lined baking sheet in single layer and refrigerate, covered with plastic wrap, until ready to cook.
Step 3: To cook, drizzle a tsp of vegetable oil in bottom of large non-stick skillet. Place potstickers in a single layer in bottom of skillet. Turn heat to medium-high. Sizzle potstickers for 1 minute. Pour in 1/3 cup water. Cover, reduce heat to medium and cook 5 minutes. Uncover, increase heat to medium-high and let water cook off. Finish by cooking potstickers in the residual oil for another 2 minutes or so until golden, turning as needed. Serve with soy sauce and malt vinegar.